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Vegan Bagels

It's that time of year again. Fall is right around the corner. The temperature has dropped, the leaves are starting to change colour and pumpkin EVERYTHING takes over our lives.

As the weather has gotten colder, I've been spending more time inside, which has led me back into the kitchen where I've been experimenting with breads. Specifically bagels.

You might be thinking right now, "Bagels from scratch, that sounds hard".

Bagels can be an intimidating bread to try but let me tell you, it's NOT that hard. Bagels are pretty much just buns that take a dip in the hot tub before getting baked. (which sounds like a pretty fantastic party, right?) I did however, make a crucial mistake the 2nd time I made these. I didn't let them hang out in the hot tub long enough and they turned into massive balls instead of perfect bagels. But don't worry, I've since made them countless times and they have turned out wonderfully.

These bagels are delicious and the perfect breakfast on a busy morning. They are good fresh out of the oven, cold or toasted.

PRO TIP What makes these bagels even more delicious is the new ALE AGED CHEDDAR from Zengarry that I chose to slather on it. Zengarry is a Canadian based award winning cashew based cheese company who makes unique flavour profiles such as the Ale Aged Cheddar which is a sharp cheddar style cultured with Beau's Lug Tread Beer.

This recipe makes 8 bagels.

Dough Recipe: 4 cups bread flour 1 tbsp sugar 1 tsp sea salt 2 1/4 tsp quick rise yeast 1 tbsp vegetable oil 1 1/2 cups warm water (120°F)

Dough Method:

*Preheat oven to 425°F and prepare a baking sheet, lined with parchment paper.* 1. Using a stand mixer with a bread hook, combine flour, sugar, sea salt and yeast.

2. Knead on low until well mixed.

3. While machine is still running on low, add oil and water.

4. Slowly increase the speed of the mixer until the dough comes away from the sides of the mixing bowl.

5. Mix on a higher speed until the ball of dough looks smooth.

6. The dough should be slightly sticky but not sticking to your hands.

7. Put a light dusting of flour onto a clean surface, like a counter top.

8. Remove dough from mixing bowl and place onto the floured surface.

9. Cut the dough ball in half, then each half in half again, and each quarter into half again, totaling 8 equal size pieces.

10. Roll each piece of dough into a ball, making it smooth.

11. Using your thumb and index finger make a large hole in the center of the dough ball to create a hand formed bagel.

12. Make the hole a decent size, it will poof up when it rises, boils and bakes.

13. Place formed bagels onto the baking sheet.

14. Cover the baking sheet with a damp towel and allow to rise for about 15 to 20 minutes.

Bagel "Hot Tub" Apprx 2L of water

1 tsp maple syrup

1 tsp baking soda

1. After dough is done rising bring water solution to a boil

2. Place each bagel shaped dough ball into the water solution

3. Allow them to boil for 1-2 minutes on each side

4. Place bagel back onto baking sheet

"Egg Wash"

3 tbsp of Aquafaba

1. Brush each boiled bagel with the "egg wash"


1.4 cup sesame seeds and/or

1/4 cup poppy seeds

1 tsp sea salt

1. Dip the top of each "egg washed" bagel into the toppings

2. Place back onto the baking sheet

3. Bake in oven at 425 for approx 20-25 mins, or until golden brown

Storage Notes They are best on the same day. You can store them at room temperature in a bread box for 1-2 days or in an air tight container in the freezer for up to 3 months.

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